A delicious chicken and tortellini pesto dinner that needs only one pan to create.
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken breast, cubed
- salt and ground black pepper to taste
- ½ cup chicken broth
- ½ cup prepared pesto
- ½ cup heavy cream
- 1 cup Parmesan cheese, divided
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved
- 1 (16 ounce) package refrigerated cheese tortellini
Directions
Step 1
Heat olive oil in a large skillet over medium-high heat. Add chicken to the skillet and season with salt and pepper. Saut? until chicken is cooked through and has browned, 5 to 10 minutes. Remove from skillet and transfer to a bowl; cover to keep warm. Set aside.
Step 2
Deglaze pan with chicken broth over medium heat, scraping up any browned bits. Stir in pesto and heavy cream. Cook until thickened, 3 to 5 minutes. Mix in 1/2 cup Parmesan cheese and stir until melted. Add in spinach and tomatoes. Cook until spinach begins to wilt, 3 to 5 minutes.
Step 3
Add tortellini and cooked chicken and continue cooking until bubbly and hot, 5 to 10 minutes. Sprinkle with remaining 1/2 cup Parmesan cheese and serve.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 634 | |
% Daily Value * | |
Total Fat35g | 44% |
Saturated Fat14g | 71% |
Cholesterol143mg | 48% |
Sodium835mg | 36% |
Total Carbohydrate38g | 14% |
Dietary Fiber3g | 10% |
Total Sugars2g | |
Protein44g | |
Vitamin C6mg | 30% |
Calcium325mg | 25% |
Iron2mg | 11% |
Potassium348mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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